Recipes

Fusilloni al Ragù Bolognese

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Fusilloni al Ragù Bolognese
Fusilloni al Ragù Bolognese
© La Fusilleria di Gragnano

Nutritional Information (per serving) - Calories: 540 kcal | Protein: 20 g | Carbohydrates: 65 g | Fat: 22 g

Fusilloni al Ragù Bolognese combine one of Italy’s most iconic sauces with a pasta shape that maximizes flavor. The wide, spiraled Fusilloni hold the meat sauce perfectly, offering a rich and satisfying dish—ideal for Sunday lunch or any occasion that calls for comforting, authentic Italian cuisine.

A hearty, traditional Italian dish with a pasta shape designed to hold every drop of sauce.

Ingredients (serves 4)

  • 320 g Fusilloni,
  • 250 g ground beef
  • 150 g ground pork
  • 1 carrot, 1 celery stalk, 1 onion, finely chopped
  • 400 g tomato passata
  • 1 glass red wine
  • 2 tbsp tomato paste (optional)
  • Extra virgin olive oil, as needed
  • Salt and pepper, to taste
  • Milk, as needed (to balance acidity)
  • Parmigiano Reggiano, grated (for serving)

How to Prepare Fusilloni al Ragù Bolognese?

  1. In a large saucepan, heat a drizzle of olive oil over low heat. Add the chopped carrot, celery, and onion. Cook slowly, stirring occasionally, until soft and fragrant. Chef’s tip: Avoid browning the soffritto; its natural sweetness is key to balancing the ragù.
  2. Add the ground beef and pork. Increase the heat slightly and brown the meat thoroughly, breaking up any clumps.
  3. Pour in the red wine and let it evaporate completely. Add the tomato passata and, if desired, the tomato paste. Season with salt and pepper. Reduce the heat to low and simmer gently for at least 1.5 hours, stirring occasionally. Towards the end, add a splash of milk to soften the acidity of the tomatoes. Traditional tip: Slow cooking enhances the depth of flavors and richness of the ragù.
  4. Bring a large pot of salted water to a boil (approx. 1 liter of water and 10 g of salt per 100 g of pasta). Cook the Fusilloni until al dente. Drain and immediately toss with the hot ragù, ensuring every spiral is coated.
  5. Plate the Fusilloni and finish with a generous sprinkle of Parmigiano Reggiano.

Variations & Tips

  • Richer version: Add a small amount of chopped pancetta to the soffritto
  • Resting the sauce: The ragù tastes even better the next day once the flavors have melded.
  • Alternative use: This ragù is perfect for filling a traditional lasagna.

FAQ (Frequently Asked Questions)

  • Can I use only beef? Yes, but adding pork makes the ragù more aromatic and tender.
  • Is milk necessary? No, but it helps balance the acidity of the tomatoes and creates a smoother sauce.
  • How long does the ragù keep? Store in the fridge for up to 3 days or freeze without losing quality.

Pairing ragù alla Bolognese with Fusilloni creates a dish that is contemporary in format but deeply traditional in flavor.